Indian spiced salmon

This is a good midweek meal as it’s quick to make. You may be tempted to finish the cooking in the pan but the sugar in the marinade burns easily when in contact with direct heat – it’s safer in the oven.

SERVES 4 PREP 15 mins plus marinating COOK 15 mins EASY

1 tbsp tamarind paste

1 large lime, juiced

1 tbsp soft light brown sugar

1/2 tsp salt

1 tsp hot chill powder

2 tsp ground turmeric

2 garlic cloves, grated to a purée 2cm piece ginger, peeled and grated to a purée

4 salmon fillets, 170-200g each 2 tbsp groundnut oil or ghee

2 dried Kashmiri chillies rice, lime wedges and chutney, to serve

1 Preheat oven to 200C/180C fan/ gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water – you won’t need much – to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you’re in a rush).

2 Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.

GOOD TO KNOW omega-3 • gluten free

PER SERVING 520 kcals • fat 36g • saturates 9g • carbs 7g • sugars 6g • fibre 1g • protein 41g • salt 0.9g